Chicken and Veggie Stir-Fry for Dummies

Stir-fry is really cool because it's so easy that even if you can't cook, it still tastes like you bought it at Beni-freaking-hana.

Ninja chef or not, here's the recipe...

Servings: 4 Time: 35 minutes

Ingredients:
2 tablespoons canola oil
1 red bell pepper, cored, seeded and julienned
1 yellow bell pepper, cored, seeded and julienned
1 cup of broccoli florets
1/2 cup of red onion, thinly sliced
1 clove garlic, minced
1 baby eggplant or japanese eggplant, cut into chunks
1 cup yellow squash, cut into chunks
2/3 cup teriyaki sauce
1 cup bean sprouts
1 cup bok choy, sliced
16 oz grilled chicken breast, diced
1 cup snow peas
1/4 tsp kosher salt
1/4 tsp ground black pepper
2 tablespoons sesame oil

Directions:
1. Cut all vegetables, grill and dice chicken, measure ingredients so they are ready to go. Once you begin adding things to the stir-fry it goes really fast.
2. In a large skillet or wok, heat the canola oil over high heat. Add peppers, onion and broccoli while stirring constantly.
3. Continue to stir and add in garlic, eggplant, squash and teriyaki sauce. Keep stirring for 2 minutes and add in sprouts, bok choy, chicken, snow peas, salt and pepper. Stir another 2-4 minutes or until crisp/tender.
4. Open sesame oil (lol). Stir in sesame oil and remove from heat. Serve immediately.



WARNING: Although this recipe may cause you to think you are a skilled hibachi chef, remember that YOU ARE NOT A SKILLED HIBACHI CHEF. Leave the knife throwing and onion volcanos to the pros.